Ribollita: The Tuscan Minestrone

Inspired by Sunday Soup.

2 cans Cannellini (or Great Northern) beans, rinsed and drained

3 Tablespoons olive oil

1 cup chopped onion

1 cup diced carrot

1 cup diced celery

1 Tablespoon minced garlic

1 Tablespoon, fresh rosemary

2 (14oz) cans diced tomatoes and their juices

4-6 diced fresh tomatoes, if available, when in season. Otherwise, use 2 (14oz) cans diced tomatoes instead. (This is in addition to the other cans mentioned above.)

8 to 10 oz. Savoy cabbage (from 1 head) halved, cored, and cut into ¼ inch wide stripes to make 2 ½ -3 cups (this is the wrinkly looking head of cabbage)

1 ½ tablespoons salt, more if needed

(2) 8 oz. zucchini ( medium) halved length-wise and cut into ½ inch slices

4-6 medium Yukon Gold potatoes, peeled and diced into ½ inch cubes

1 cup grated Parmesan cheese, preferably Parmigiano-Reggiano

1. Heat olive oil in a large pot over medium heat. When hot, add the onion, carrot and celery then sauté until softened. Add minced garlic and rosemary and sauté 1 minute more.

2. Add 8 cups of water, tomatoes, cabbage, and 1 ½ Tbs. salt. Bring water to boil, reduce heat and cook at a simmer for twenty minutes.

3. Add beans, potatoes and zucchini, simmer, covered until the potatoes and zucchini are tender, approx. 20 minutes. Let cool and taste. Add more salt if needed.

4. When ready to serve sprinkle shredded Parmesan cheese on soup. Serve with crusty bread.